Rotisserie Chicken

Recipe by Mebriella
READY IN: 25hrs
YIELD: 1 chicken




  • Brine:
  • Combine brine ingredients in pot and bring to boil. Remove from heat and let cool to room temperature. In a large bowl add the brine and chicken and let sit over night in the refrigerator. Make sure to remove the innards before brining.
  • Chicken Prep:
  • Preheat rotisserie oven for 400 degrees.
  • Mix all the seasonings together in a small bowl and set aside.
  • Dry the outside of the chicken thoroughly.
  • Truss the chicken (tie down legs and wings).
  • Rub oil all over chicken.
  • Rub the spices all over the chicken.
  • Place the chicken in the oven and roast at 400°F for 20 minutes.
  • Lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound.
  • The internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.
  • Remove from oven and let rest 10-15 minutes before carving.